How To Make The Best Vegan Spiked Eggnog Recipe Ever!
This recipe was inspired by our newest limited edition small batch vegan soy candle release - Spiked Eggnog. It's creamy, sweet, and has a hint of spicy whiskey. Only 8 were made.
Okay, okay, I know it can't possibly be called EGGnog if it's vegan. Maybe we could call it NUTnog if that makes you feel better. Either way, given that approximately 65 percent of the human population has a reduced ability to digest lactose, I'd say that a vegan and lactose-free version of eggnog is rather important (at least in my opinion it is). Plus, the regular version is very fattening coming in at 19 grams of fat and 343 calories per cup (and that's not even counting the booze)! So, if you're trying to keep a trim waist-line (or maybe you'd rather just eat more cookies like me), then you'll love this recipe.
The best part? I think this vegan and lactose-free version is even better than the original. I won't even touch the "real" stuff, but have always loved the idea of a creamy holiday beverage. Despite the fact that most store-bought varieties use pasteurized egg yolks, raw egg yolks gross me out. True story.
Spiked 'Nutnog' Eggnog Cocktail Recipe (Vegan):
adapted from Simple Vegan Blog
- 1 15-ounce can of coconut milk (400 ml) (or you can make your own coconut milk)
- 1/2 cup raw cashews (65 g)
- 1/4 cup water (65 ml)
- 3 tbsp maple syrup
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 3 oz bourbon, light rum, or brandy
- dash of ground nutmeg or cinnamon on top
- Soak the cashews overnight or for at least 1 hour.
- Place all the ingredients in a blender and blend until smooth.
- I prefer to serve the eggnog chilled, so I keep it in the fridge for at least 1 or 2 hours.
- Once the eggnog is chilled, pour yourself a cup and add 3 oz of your liquor of choice
- Sprinkle nutmeg or cinnamon on top and enjoy